Spring vegetables with broth
6 servings
30 minutes
Spring vegetables with broth embody the freshness and harmony of French cuisine. This light, aromatic soup with crunchy vegetables and delicate broth delights the eye and palate. It combines the sweetness of carrots, tenderness of asparagus, and spiciness of fennel, complemented by notes of coriander and vanilla. The dish hails from traditional French gastronomy where highlighting each ingredient's flavor is an art form. Its presentation is elegant while the taste is rich and balanced. Such a dish is perfect for a spring dinner, a light lunch, or as an exquisite appetizer before the main course. The pleasant aroma of fresh herbs and spices makes it an unforgettable culinary delight while the rich broth warms and energizes. Serving with sea salt and cilantro adds finesse and completes the picture of true French enjoyment.
1
Bring salted water to a boil in a large pot. Cook the vegetables (beans, peas, carrots, asparagus) in turn; peas for about 1 minute, carrots and asparagus for about 2-3 minutes.
- Salt: to taste
- Snap peas: 120 g
- Dried peas: 0.4 glass
- Baby carrots: 6 pieces
- Asparagus: 1 bunch
2
Transfer the vegetables to cold water with ice cubes and cool them; drain the water, remove the string from the bunch of asparagus, and set aside.
3
Wipe the pot dry and toast the coriander seeds over medium heat for 1-2 minutes until a pleasant aroma arises. Add 1/4 cup of oil; sauté the garlic until golden brown for 3-4 minutes, then transfer with a slotted spoon to a bowl.
- Coriander seeds: 0.5 teaspoon
- Olive oil: 0.4 glass
- Garlic: 10 cloves
4
Sauté the fennel and white parts of the onion until golden brown for 6-8 minutes; transfer to a bowl with garlic. Add chopped green onion, broth, thyme, pepper, bay leaf, and vanilla to the pot; simmer on low heat for about 30 minutes.
- Fennel: 4 heads
- Shallot: 4 heads
- Vegetable broth: 4 glasss
- Thyme: 10 pieces
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
- Vanilla pod: 1 piece
5
Strain the broth and pour it back into the pot; mix with the remaining oil, vinegar, salt, and pepper; heat over medium heat.
- Olive oil: 0.4 glass
- Sherry vinegar: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
Add all prepared vegetables; cook covered until all vegetables are heated, about 2-3 minutes.
- Snap peas: 120 g
- Dried peas: 0.4 glass
- Baby carrots: 6 pieces
- Asparagus: 1 bunch
7
Arrange the vegetables on plates, pour in the broth; garnish with cilantro and sea salt.
- Cilantro: to taste
- Sea salt: to taste
